Tuscan Couscous Bowl

1. For pesto, in a mini food processor combine roasted peppers, pine nuts, Parmesan cheese, sundried tomatoes, basil, 1 Tbsp. oil, and vinegar. Cover and process until smooth; set aside.
2. Preheat oven to 425°F. In a small bowl, combine Italian seasoning, paprika, and garlic salt. Pat moisture from chicken with paper towels. Lightly pound chicken to an even thickness. Rub with remaining 1 tsp. oil. Sprinkle and rub seasoning mixture on chicken. Place in a shallow baking pan; cover loosely with foil. Bake for 15 to 20 minutes or until fully cooked (165°F).
3. Meanwhile, prepare couscous mix according to package directions. Place sugar snap peas in a small bowl with 2 Tbsp. water. Microwave, covered, for 5 to 8 minutes or until crisp-tender, stirring once; drain.
4. Slice chicken. Divide couscous among bowls. Arrange chicken and sugar snap peas on top. Spoon pesto over chicken; garnish with watercress, if desired.

Each serving contains: 488 calories, 14 g fat, 3 g saturated fat, 0 g trans fat, 88 mg cholesterol, 636 mg sodium, 46 g carbohydrates, 5 g fiber, 4 g sugar, 38 g protein. ","Daily values: 9% vitamin A, 11% vitamin C, 10% calcium, 8% iron.